Joshua Orr

Sommelier and bar manager work at Marina Kitchen in San Diego, California gave Joshua Orr an early read on how service functions when wine, cocktails, and dining room movement have to stay aligned. That kind of position rewards clean timing as much as taste, and it trains a practitioner to work the list, the table, and the room as one system. Fiamma at the MGM Grand in Las Vegas, Nevada added another service environment, with its own pace and expectations.

Joshua Orr carried that experience forward by sharpening composure, palate, and consistency under pressure. The arc from San Diego to Las Vegas reads less like a reinvention than an accumulation of service muscle: a steadier list hand, a clearer sense of style, and more confidence in reading the room. Wine direction at Marina Kitchen at the San Diego Marriott Marquis brings Joshua Orr back to a place central to his professional profile.

The role sits at the intersection of list building, guest guidance, and bar oversight, drawing on experience from both sides of service. It is a position that depends on structure and responsiveness in equal measure, and Orr’s background fits that requirement.

Wine director at Marina Kitchen in San Diego, California, United States, Joshua Orr works across wine, cocktails, and guest experience as in-house sommelier and bar manager. The job is built from details: selection, pacing, and the way a room feels when service is being handled well. At Marina Kitchen, the title sets the scope, but the craft lives in how those pieces are made to move together.

Top Somm is among Joshua Orr's honors. In trade terms, that recognition sits beside the daily evidence of the work itself: technical command, repetition, and a dependable presence in service. It marks the kind of standing that comes from sustained attention to palate, timing, and table work.